11 Tomato-Based Stew Recipes With Deep, Rich Flavor

There’s something so heartwarming about tomato-based stews that just makes you feel at home. Picture a pot bubbling gently on the stove, filling your kitchen with delightful aromas. I love experimenting with different ingredients, like spicy chicken or tender eggplant, each bringing its own delicious twist. Ready to embark on a journey of rich, hearty flavors? Let’s explore these 11 mouthwatering stews together.

Classic Beef and Tomato Stew

Classic Beef and Tomato Stew is a hearty and delicious dish that combines tender beef with a rich, tomato-based sauce, creating a comforting meal perfect for any occasion. This dish is ideal for when you want to serve something warm and satisfying for a family dinner or when entertaining guests.

The slow-cooked beef absorbs the flavors of the tomatoes, herbs, and spices, resulting in a stew that’s both flavorful and nourishing. The key to a great Beef and Tomato Stew is in the quality of the ingredients and the patience to let it simmer until all the flavors meld together beautifully.

This recipe serves 4-6 people, making it a great choice for a small gathering or for having leftovers to enjoy the next day. The combination of tomatoes, beef, and aromatics fills your kitchen with an irresistible aroma, promising a meal that’s as delicious as it’s comforting.

Ingredients:

• 2 pounds beef chuck, cut into 1-inch cubes
• Salt and pepper, to taste
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 2 bay leaves
• 4 large carrots, peeled and sliced
• 3 potatoes, peeled and diced
• 1 cup frozen peas
• Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the Beef: Season the beef cubes with salt and pepper. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches to guarantee even cooking, making sure not to overcrowd the pot. Once browned, remove the beef and set aside.
2. Sauté Aromatics: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Tomato Base: Stir in the tomato paste and cook for 2-3 minutes, allowing it to coat the onions and garlic. Add the crushed tomatoes, beef broth, Worcestershire sauce, dried thyme, smoked paprika, and bay leaves. Stir well to combine all ingredients.
4. Combine and Simmer: Return the browned beef to the pot. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
5. Add Vegetables: Stir in the sliced carrots and diced potatoes. Cover and cook for an additional 30-40 minutes until the vegetables are tender. Add the frozen peas in the last 10 minutes of cooking.
6. Finish and Serve: Remove the bay leaves before serving. Taste and adjust seasonings with salt and pepper if necessary. Garnish with freshly chopped parsley and serve hot.

Extra Tips:

For best results, use a cut of beef that’s suitable for slow cooking, like chuck, which becomes tender and flavorful when simmered for an extended period.

If you prefer a thicker stew, you can mash a few of the potatoes to naturally thicken the broth. Feel free to experiment with additional herbs like rosemary or basil for a personalized touch.

Finally, this stew tastes even better the next day, so consider making it ahead of time for enhanced flavors.

Hearty Vegetarian Tomato Stew

This Hearty Vegetarian Tomato Stew is a comforting and nutritious dish perfect for any time of the year. Packed with flavorful vegetables and rich in vitamins, this stew is both satisfying and easy to prepare. It’s a great main course for a family dinner or a potluck gathering, offering a robust taste that even non-vegetarians will enjoy.

The tomato base provides a savory depth to the dish, while the combination of beans and vegetables guarantees a delightful texture and a well-rounded meal. The stew isn’t only delicious but also versatile, allowing you to customize it with your favorite seasonal veggies or beans.

Whether you’re a seasoned cook or new to plant-based recipes, this stew is straightforward to make, requiring only a bit of chopping and simmering. In about an hour, you’ll have a heartwarming meal ready to serve. Pair it with crusty bread or a simple salad for a full dining experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 2 teaspoons dried Italian herbs
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil or parsley for garnish

Instructions:

1. Prepare the Vegetables: Begin by chopping the onion, garlic, carrots, celery, bell pepper, and zucchini into small, even pieces to guarantee they cook evenly.
2. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 3-4 minutes until the onion becomes translucent and fragrant.
3. Add Veggies: Stir in the carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables start to soften.
4. Build the Base: Add the crushed tomatoes and vegetable broth to the pot. Stir well to combine all ingredients, then bring the mixture to a gentle simmer.
5. Incorporate the Beans: Add the chickpeas and kidney beans to the stew, followed by the zucchini. Stir in the dried Italian herbs and smoked paprika for added flavor.
6. Simmer: Reduce the heat to low, cover the pot, and let the stew simmer for about 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully.
7. Season to Taste: After simmering, taste the stew and season with salt and pepper according to your preference.
8. Serve: Once the stew is ready, ladle it into bowls and garnish with fresh basil or parsley. Serve hot alongside crusty bread or a side salad.

Extra Tips:

Feel free to adjust the stew’s consistency by adding more or less vegetable broth, depending on your preference. If you like a thicker stew, let it simmer uncovered for a few extra minutes.

For a bit of a kick, consider adding a pinch of chili flakes during the sautéing stage. Additionally, this stew can be stored in the refrigerator for up to three days and often tastes even better the next day as the flavors continue to develop.

Spicy Chicken and Tomato Stew

The Spicy Chicken and Tomato Stew is a flavorful and hearty dish that’s perfect for any occasion. This dish is a delightful combination of tender chicken pieces simmered in a rich, spicy tomato sauce, infused with aromatic spices and herbs. The beauty of this stew lies in its ability to be both comforting and invigorating, making it ideal for a cozy family dinner or a gathering with friends.

The stew can be served with a side of rice, crusty bread, or even pasta, allowing the sumptuous sauce to be soaked up and enjoyed to its fullest. This recipe is designed to serve 4-6 people, providing generous portions that are brimming with taste and warmth.

The preparation involves a harmonious blend of fresh ingredients, including ripe tomatoes, onions, garlic, and a variety of spices that create a depth of flavor. By following the steps outlined below, you can easily create a delicious stew that will impress your guests and become a staple in your home-cooked meal repertoire.

Ingredients (serving size: 4-6 people):

• 1.5 pounds of chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 4 cloves of garlic, minced
• 2 red bell peppers, chopped
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of cayenne pepper (adjust to taste)
• 1 can (14 oz) of diced tomatoes
• 1 cup of chicken broth
• 2 tablespoons of tomato paste
• Salt and pepper, to taste
• 1/4 cup of chopped fresh cilantro (optional)
• 1 tablespoon of lemon juice
• Cooked rice or bread, for serving

Cooking Instructions:

1. Prepare the Chicken: Season the chicken pieces with salt and pepper. Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and chopped red bell peppers, cooking for an additional 2 minutes until fragrant.
3. Add Spices: Stir in the cumin, smoked paprika, and cayenne pepper, cooking for 1 minute to release the flavors.
4. Build the Stew Base: Add the diced tomatoes, chicken broth, and tomato paste to the pot. Stir well to combine, then bring the mixture to a simmer.
5. Simmer the Stew: Return the browned chicken pieces to the pot. Reduce the heat to low, cover, and let the stew simmer for 25-30 minutes, stirring occasionally, until the chicken is cooked through and tender.
6. Finish the Dish: Adjust seasoning with additional salt and pepper if needed. Stir in the lemon juice and, if using, the chopped fresh cilantro. Simmer for an additional 2 minutes.
7. Serve: Serve the stew hot over a bed of cooked rice or with a side of crusty bread to soak up the flavorful sauce.

Extra Tips: To enhance the depth of flavor, consider marinating the chicken in a mixture of olive oil, lemon juice, and your choice of spices for at least 30 minutes before cooking. Additionally, if you prefer a thicker stew, you can mash some of the cooked tomatoes against the side of the pot with the back of a spoon, or simmer the stew uncovered for a few extra minutes to reduce the liquid.

Adjust the level of heat by varying the amount of cayenne pepper to suit your preference.

Italian Sausage and Tomato Stew

Italian Sausage and Tomato Stew is a hearty, flavorful dish that combines the richness of Italian sausage with the tangy sweetness of tomatoes. This stew is perfect for warming up on a chilly evening or serving as a satisfying family meal. The combination of savory sausage, aromatic herbs, and vibrant tomatoes creates a stew that’s both comforting and delicious.

Whether you’re a seasoned cook or new to the kitchen, this stew is straightforward to prepare and sure to please even the pickiest eaters. This recipe for Italian Sausage and Tomato Stew serves 4-6 people and can be easily adjusted to accommodate larger gatherings. The blend of spices and fresh ingredients not only makes it a delightful meal but also fills your kitchen with an irresistible aroma.

Enjoy this stew with crusty bread or over pasta for a complete meal that celebrates the essence of Italian cuisine.

Ingredients:

• 1 pound Italian sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 (14.5-ounce) cans diced tomatoes
• 1 cup chicken or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 2 cups fresh spinach
• 1/4 cup grated Parmesan cheese

Instructions:

1. Prepare the Ingredients: Begin by gathering all your ingredients. Dice the onion and bell peppers, mince the garlic, and set these aside. Open your cans of diced tomatoes and have them ready for use.
2. Cook the Sausage: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the Italian sausage and cook until browned, breaking it into smaller pieces with a spoon. This should take about 5-7 minutes. Once cooked, use a slotted spoon to remove the sausage from the pot and set aside, leaving the drippings in the pot.
3. Sauté Vegetables: In the same pot, add the diced onion and bell peppers. Sauté them in the sausage drippings until they’re softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Add the browned sausage back into the pot. Pour in the diced tomatoes and broth, stirring to combine. Season the mixture with oregano, basil, red pepper flakes (if using), salt, and black pepper.
5. Simmer the Stew: Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, allowing the flavors to meld together.
6. Add Spinach and Finish: Stir in the fresh spinach and let it wilt into the stew, which should take about 2-3 minutes. Taste and adjust seasoning if necessary.
7. Serve: Ladle the stew into bowls and top with grated Parmesan cheese. Serve hot with crusty bread or over pasta for a more filling meal.

Extra Tips:

For a deeper flavor, consider using a mix of both mild and spicy Italian sausages. If you prefer a thicker stew, simmer it uncovered for the last 10 minutes to allow some of the liquid to evaporate.

This dish can also be prepared a day in advance, as the flavors will develop further overnight. If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave before serving.

Moroccan Lamb Tomato Stew

Moroccan Lamb Tomato Stew is a delightful and aromatic dish that combines the rich flavors of tender lamb with a savory tomato base, infused with a blend of fragrant spices. This hearty stew takes you on a culinary journey to the vibrant markets of Morocco, where the aroma of spices fills the air.

Perfect for a cozy dinner, this dish is both satisfying and nourishing, making it a fantastic choice for family meals or dinner parties.

The key to this stew lies in its combination of ingredients, which includes succulent lamb pieces, ripe tomatoes, and a medley of spices such as cumin, coriander, and cinnamon. The slow cooking process allows the flavors to meld together, resulting in a dish that bursts with taste in every bite.

Serve the stew over a bed of couscous or with crusty bread to soak up the rich sauce, and you’ll have a meal that warms both the body and soul.

Ingredients for 4-6 servings:

• 2 pounds lamb shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups canned diced tomatoes
• 2 cups chicken or beef broth
• 1 cup chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Lamb: Season the lamb cubes with salt and pepper. Heat olive oil in a large pot over medium-high heat. Add the lamb in batches, searing until browned on all sides. Remove the lamb from the pot and set aside.
2. Sauté Vegetables and Spices: In the same pot, add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute. Stir in the ground cumin, coriander, cinnamon, ginger, paprika, and cayenne pepper. Cook for about 1-2 minutes until the spices are fragrant.
3. Combine and Simmer: Return the lamb to the pot. Add the diced tomatoes, chicken or beef broth, chickpeas, and dried apricots. Bring the mixture to a boil, then reduce the heat to low. Cover and let the stew simmer for about 1.5 to 2 hours, or until the lamb is tender and the flavors have melded together.
4. Garnish and Serve: Once the stew is done, taste and adjust the seasoning with more salt and pepper if necessary. Serve hot, garnished with fresh cilantro and parsley. Enjoy with couscous or crusty bread.

Extra Tips:

For the best results, choose lamb shoulder or another cut that benefits from slow cooking, as it will become tender and flavorful over time.

If you prefer a thicker stew, let it simmer uncovered for the last 20-30 minutes to reduce the liquid. Feel free to adjust the spice levels according to your taste, especially the cayenne pepper.

To enhance the flavors, consider making the stew a day ahead and reheating it before serving, as this allows the spices to deepen and develop.

Seafood Tomato Stew With Saffron

Seafood Tomato Stew With Saffron is a luxurious and flavorful dish that combines the rich taste of seafood with the aromatic essence of saffron. This stew isn’t only a feast for the palate but also a treat for the eyes, with its vibrant red and golden hues. Ideal for a cozy family dinner or an elegant gathering, this dish brings together the freshest ingredients from the sea and the garden, simmered to perfection in a tomato-based broth. The addition of saffron elevates the flavors, giving the stew a distinctive, exotic aroma.

Creating this stew is a rewarding culinary experience. The process involves layering flavors, starting with a fragrant base of sautéed onions and garlic, followed by the addition of ripe tomatoes and a blend of spices that infuse the dish with warmth and depth. The seafood is then gently cooked in this flavorful broth, allowing it to absorb the rich flavors without losing its delicate texture. The final touch of saffron adds a subtle sweetness and sophistication that makes this stew a standout dish.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon saffron threads
• 1 can (28 ounces) crushed tomatoes
• 4 cups seafood stock
• 1/2 cup dry white wine
• 1 pound mixed seafood (shrimp, mussels, clams, and fish fillets)
• Salt and black pepper to taste
• 1/4 cup chopped fresh parsley
• 1 lemon, cut into wedges

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, until it becomes translucent. Stir in the minced garlic, smoked paprika, and red pepper flakes, cooking for an additional minute until fragrant.
2. Infuse with Saffron: Add the saffron threads to the pot, stirring to combine with the onion mixture. This will release the saffron’s color and aroma, enhancing the stew’s flavor profile.
3. Build the Broth: Pour in the crushed tomatoes, seafood stock, and white wine. Stir everything together, bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld.
4. Add the Seafood: Gently add the seafood mix to the pot. Make sure the seafood is submerged in the broth. Cover and let it cook for 5-7 minutes, or until the mussels and clams have opened and the shrimp have turned pink. Discard any mussels or clams that don’t open.
5. Season and Serve: Taste the stew and add salt and black pepper as needed. Stir in the chopped parsley just before serving. Serve the stew hot, with lemon wedges on the side for squeezing over the top.

Extra Tips:

When cooking Seafood Tomato Stew With Saffron, it’s essential to use the freshest seafood available for the best flavor and texture. Be mindful not to overcook the seafood to prevent it from becoming tough.

If saffron threads aren’t available, saffron powder can be used as a substitute, but use it sparingly as it’s more concentrated. Pair this stew with crusty bread to soak up the delicious broth, or serve it over a bed of rice for a heartier meal.

Black Bean and Tomato Stew

Black Bean and Tomato Stew is a hearty, comforting dish that beautifully marries the earthy flavors of black beans with the rich, tangy notes of tomatoes. This stew is perfect for a cozy dinner or a nourishing lunch, packed with nutrients and flavors that will satisfy both vegetarians and meat-eaters alike.

The combination of spices and vegetables creates a vibrant and warming dish that can be enjoyed on its own or served over rice or with crusty bread. Ideal for serving 4-6 people, this recipe isn’t only delicious but also simple to prepare.

Using canned black beans speeds up the cooking process, allowing you to enjoy this wholesome meal without spending hours in the kitchen. The addition of spices such as cumin and smoked paprika adds depth to the stew, while a touch of lime juice at the end brightens the flavors.

Whether you’re looking to impress guests or just want a comforting meal for yourself, this Black Bean and Tomato Stew is sure to become a staple in your culinary repertoire.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 2 cups vegetable broth
• Salt and pepper to taste
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and cook for another 1 minute, making sure not to burn the garlic.
2. Add Spices and Vegetables: Sprinkle in the cumin, smoked paprika, and cayenne pepper (if using). Stir well to coat the onions and garlic with the spices. Add the chopped red and yellow bell peppers and cook for an additional 3-4 minutes until they start to soften.
3. Incorporate Beans and Tomatoes: Add the drained and rinsed black beans to the pot, followed by the crushed tomatoes. Stir everything together to guarantee the ingredients are well combined.
4. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the stew simmer uncovered for about 25-30 minutes, stirring occasionally, until the flavors meld together and the stew thickens slightly.
5. Season and Garnish: Taste the stew and adjust the seasoning with salt and pepper as needed. Stir in the lime juice, then remove the pot from the heat. Garnish with fresh chopped cilantro before serving.

Extra Tips:

For an added layer of flavor, consider roasting the bell peppers before adding them to the stew. This can enhance the sweetness and add a smoky note to the dish.

If you prefer a thicker stew, you can mash some of the black beans with a fork before adding them to the pot. This recipe is versatile and can be adjusted to your taste; feel free to add other vegetables like corn or zucchini.

To make it more substantial, serve the stew over cooked rice or quinoa, or with a side of warm, crusty bread.

Mediterranean Eggplant and Tomato Stew

Indulge in the rich, savory flavors of the Mediterranean with this delicious Eggplant and Tomato Stew. This dish combines the robust taste of ripe tomatoes with the delicate texture of eggplant, creating a hearty and satisfying meal perfect for any occasion. The addition of aromatic herbs and spices enhances the natural flavors, offering a comforting bowl of stew that’s both nourishing and full of depth.

Whether you’re serving it as a main course or a side dish, this Mediterranean Eggplant and Tomato Stew is sure to impress your family and friends. Perfect for a serving size of 4-6 people, this stew is easy to prepare and allows for some flexibility with ingredients, making it ideal for using up produce you have on hand.

Serve it with crusty bread or over a bed of rice or couscous for a complete meal. The key to this dish is allowing the vegetables to fully absorb the spices and herbs, creating a harmonious blend of flavors that will transport you straight to the sun-drenched coasts of the Mediterranean.

Ingredients:

• 2 medium eggplants, diced
• 4 ripe tomatoes, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1/2 cup vegetable broth
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Vegetables: Begin by washing and dicing the eggplants, tomatoes, and bell peppers. Chop the onion and mince the garlic. Set these aside as you heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Sauté the Aromatics: Add the chopped onion and garlic to the pot. Sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
3. Add the Vegetables: Incorporate the diced eggplants and bell peppers into the pot. Stir well to coat the vegetables with the oil and onion mixture. Cook for another 5 minutes, allowing the eggplant to start softening.
4. Introduce the Tomatoes and Spices: Add the chopped tomatoes and tomato paste to the pot, followed by the ground cumin, smoked paprika, oregano, thyme, salt, and pepper. Stir well to combine all the ingredients.
5. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and cover the pot. Allow the stew to simmer for about 20-25 minutes, or until the eggplants are tender and the flavors have melded together.
6. Add Fresh Herbs and Lemon Juice: Once the stew is cooked to your liking, stir in the fresh parsley, basil, and lemon juice. Adjust seasoning with additional salt and pepper as needed.
7. Serve: Ladle the stew into bowls and serve hot. Optionally, garnish with extra fresh herbs or a drizzle of olive oil for added flavor.

Extra Tips:

When cooking this Mediterranean Eggplant and Tomato Stew, it’s important to let the stew simmer long enough for the eggplant to become tender and absorb the flavors of the spices and herbs.

If you prefer a thicker stew, you can let it simmer uncovered for the last 5-10 minutes to reduce the liquid. Additionally, consider roasting the eggplant beforehand to add a smoky depth to the dish. If you find the stew too acidic, a pinch of sugar can balance the flavors.

Enjoy this dish with a side of fresh, crusty bread or serve it over rice for a filling meal.

Cuban Ropa Vieja With Tomato Sauce

Cuban Ropa Vieja With Tomato Sauce is a traditional dish that embodies the essence of Cuban comfort food. The name “Ropa Vieja” translates to “old clothes,” which is a nod to the dish’s appearance, as the shredded beef resembles tattered rags. This hearty stew is deeply infused with rich flavors from a combination of tender beef, vibrant tomato sauce, and fragrant spices. The slow-cooked meat absorbs all the delightful flavors, making each bite a savory delight.

Often served with rice and black beans, this dish is a delightful way to experience the culinary flair of Cuba.

The key to a successful Ropa Vieja is patience. The beef needs time to simmer and soak up all the goodness from the tomato-based sauce, which is enhanced by bell peppers, onions, and a touch of cumin for that authentic Cuban taste. The slow-cooking process guarantees that the beef becomes tender enough to be easily shredded, while the sauce thickens and coats every strand of meat.

This dish is perfect for gatherings and family meals, offering a flavorful and satisfying experience that brings people together around the dinner table.

Ingredients (Serves 4-6)

• 2 pounds of flank steak or chuck roast
• 1 large onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 4 cloves of garlic, minced
• 2 cups of crushed tomatoes
• 1 cup beef broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt and pepper to taste
• 3 tablespoons olive oil
• Fresh cilantro for garnish (optional)

Cooking Instructions

1. Prepare the Beef: Begin by seasoning the flank steak or chuck roast with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, sear the beef on all sides until it’s browned, about 3-4 minutes per side. Remove the beef from the pot and set it aside.
2. Sauté the Vegetables: In the same pot, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers, sautéing them for about 5 minutes until they begin to soften. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
3. Build the Sauce: Stir in the tomato paste, cumin, and oregano, allowing them to coat the vegetables. Pour in the crushed tomatoes, beef broth, and white wine, stirring to combine. Add the bay leaves, then return the beef to the pot, submerging it in the sauce.
4. Simmer the Stew: Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low. Allow the beef to simmer for about 2 to 2.5 hours, or until it’s tender and can be easily shredded with a fork.
5. Shred the Beef: Once the beef is tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat. Return the shredded beef to the pot, stirring to combine it with the sauce. Let the stew cook for an additional 15-20 minutes to allow the flavors to meld.
6. Serve: Remove the bay leaves before serving. Garnish with fresh cilantro if desired. Serve the Ropa Vieja hot over rice, with a side of black beans for a traditional Cuban meal.

Extra Tips

For an even deeper flavor, consider marinating the beef overnight in a mixture of lime juice, garlic, and spices before cooking. This dish can also be made in a slow cooker; simply sear the beef first, then combine all ingredients in the slow cooker and cook on low for 8 hours.

If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate. Ropa Vieja tastes even better the next day as the flavors continue to develop, making it an excellent make-ahead dish.

Chickpea and Tomato Curry Stew

Chickpea and Tomato Curry Stew is a hearty and flavorful dish that combines the richness of tomatoes with the protein-packed goodness of chickpeas. This dish is perfect for those who love a bit of spice and warmth in their meals. The recipe marries the tangy taste of tomatoes with aromatic spices to create a comforting stew that’s both nutritious and satisfying.

Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and can be prepared in under an hour, making it a great option for a busy weeknight dinner.

This stew isn’t only delicious but also versatile. It can be served on its own as a thick and filling stew, or it can be paired with rice, quinoa, or naan bread to soak up the flavorful sauce. The use of canned chickpeas in the recipe guarantees a quick cooking time, while fresh tomatoes and a blend of spices add depth of flavor.

This Chickpea and Tomato Curry Stew is also vegetarian and can easily be made vegan by confirming that all ingredients are plant-based, making it an inclusive option for various dietary preferences.

Ingredients for 4-6 servings:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1/2 teaspoon chili powder (adjust to taste)
• 1 can (14 oz) chopped tomatoes
• 1 can (14 oz) coconut milk
• 2 cans (14 oz each) chickpeas, drained and rinsed
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh cilantro, for garnish

Cooking Instructions:

1. Prep the Aromatics: Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Add the Spices: Add the cumin seeds, ground coriander, turmeric powder, and chili powder to the pot. Stir continuously for about 1-2 minutes until the spices are toasted and aromatic, making sure they don’t burn.
3. Incorporate the Tomatoes and Coconut Milk: Pour in the chopped tomatoes and coconut milk. Stir well to combine the ingredients, then bring the mixture to a gentle simmer.
4. Add the Chickpeas: Once the mixture is simmering, add the drained and rinsed chickpeas. Stir to confirm they’re well coated with the sauce. Season with salt and pepper to taste.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes. This allows the flavors to meld together and the chickpeas to absorb the sauce.
6. Finish with Lemon and Cilantro: Just before serving, stir in the lemon juice to add a burst of freshness. Garnish with chopped fresh cilantro for added flavor and color.

Extra Tips:

For an extra depth of flavor, consider roasting the chickpeas in the oven with a little olive oil and salt before adding them to the stew. This will give them a slightly crispy texture and enhance their nutty flavor.

If you prefer a thicker stew, you can mash some of the chickpeas with a fork or potato masher before simmering. Additionally, adjust the level of spiciness by varying the amount of chili powder to suit your taste preference.

Finally, this stew can be stored in the refrigerator for up to 3 days and often tastes even better the next day as the flavors continue to develop.

Hungarian Goulash With Tomato Base

Hungarian Goulash is a traditional stew known for its hearty and comforting flavors, perfect for a cozy meal. This dish is characterized by its robust seasoning and tender chunks of beef that are simmered to perfection. By incorporating a rich tomato base, the goulash takes on a delightful tangy note that complements the smokiness of paprika, a hallmark of Hungarian cuisine.

Whether you’re preparing it for a family dinner or an intimate gathering, this goulash is sure to warm the hearts and stomachs of your guests.

The beauty of Hungarian Goulash lies in its simplicity and depth of flavor. The combination of beef, tomatoes, and spices creates a rich and savory stew that’s both filling and satisfying. Traditionally, goulash is served with a side of dumplings, potatoes, or crusty bread, making it a versatile dish that can be tailored to your preferences.

This recipe serves 4-6 people, making it an ideal choice for sharing with loved ones.

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 3 tablespoons sweet Hungarian paprika
• 2 teaspoons caraway seeds
• 2 tablespoons tomato paste
• 1 1/2 cups beef broth
• 1 cup crushed tomatoes
• 2 bell peppers, sliced
• 3 medium carrots, sliced
• 2 potatoes, diced
• Salt and pepper to taste
• 1 bay leaf
• 1 tablespoon vinegar
• Sour cream and chopped parsley for garnish

Cooking Instructions:

1. Prepare the Beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches, searing each side until browned. Remove the beef from the pot and set it aside.
2. Sauté Onions and Garlic: In the same pot, reduce the heat to medium and add the chopped onions. Sauté until they’re translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Incorporate Spices: Stir in the sweet Hungarian paprika and caraway seeds, allowing them to toast slightly for about 1 minute to release their flavors.
4. Add Tomato Base: Mix in the tomato paste, ensuring it coats the onions and garlic thoroughly. Pour in the beef broth and crushed tomatoes, stirring to combine.
5. Simmer the Stew: Return the browned beef to the pot along with the bell peppers, carrots, potatoes, bay leaf, and vinegar. Season with salt and pepper to taste.
6. Cook Until Tender: Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and allow the goulash to simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. Finish and Serve: Remove the bay leaf before serving. Ladle the goulash into bowls, and garnish with a dollop of sour cream and a sprinkle of chopped parsley.

Extra Tips:

For the best results, choose a well-marbled cut of beef, such as chuck, which becomes tender and flavorful with prolonged cooking. To enhance the smokiness, try adding a pinch of smoked paprika along with the sweet Hungarian paprika.

If you prefer a thicker stew, you can mash some of the potatoes before serving to naturally thicken the sauce. Adjust the seasoning to your taste, and feel free to experiment with additional vegetables such as parsnips or turnips for added depth.

Enjoy your Hungarian Goulash with a side of fresh bread to soak up the delicious tomato-based broth.